As you may be aware, I have recently become entranced by the fantastic vegetable that is cauliflower and all the vegan sorcery you can perform with it. Remember when I made Cauliflower Steak and highlighted the basic technique for turning a head of Cauliflower into a steak? Well, Oops I did it again, and this time got fancy!

with the Cauliflower.

This is my original Cauliflower Steak Marsala, which I am very proud to have developed. Inspired by Italian restaurant staple Chicken Marsala and steakhouse classic Steak Marsala, I have created a vegan friendly version of these beloved dishes.

I cut a head of cauliflower into steak looking slices, season them well as you would a piece of meat, and bake them to a crisp tenderness that possesses a meaty texture which I then effectively use to replace chicken or beef. Then I concoct a near traditional Marsala wine and mushroom sauce. Since there is no meat, I have built the sauce to be even richer in flavor than the traditional with a few heartier components. My vegan Marsala sauce includes sweet caramelized onions for another added layer of flavor and texture. Rather than using cremini or button mushrooms, I use strips of hearty, meaty Portobello mushrooms to make the meal more substantial. I add thyme and garlic for an earthy note to contrast the sweetness of the wine.

Vegan Magic!

Lastly, I have come up with another piece of vegan magic! Most marsala wine sauces call for butter to thicken the sauce, which is great because…butter. Butter, however, is not vegan and quickly adds another couple hundred calories of fat to the dish. Instead, I puree cannellini beans which are buttery in texture and taste, and add a bit to the sauce. The pureed beans dissolve into the sauce which not only thickens the sauce, but gives it a nice silky smooth texture just like a traditional Marsala sauce.

The result is a rich, hearty, and gourmet meal that is 100% vegan! Serve with your favorite vegetable sides and you will blow your vegetarian and meat-loving friends alike away! I am super proud of how this development turned out and I hope you enjoy it too!

Slice the head of cauliflower into 1 ½ inch steaks. Place on an oiled baking sheet. Drizzle both sides with half the olive oil and season with the garlic powder, Herbs de Provence, and about a teaspoon of salt and pepper. Bake for 20 minutes, flip over and bake additional 15 minutes, until the upward facing side of the cauliflower is browned and crisped.

Meanwhile, heat the remaining tablespoon of oil over medium-high heat in a pan. Add the onions and season with a pinch of salt and pepper. Cook, stirring often, until the onions are browned and caramelized, about 7-8 minutes. Note* Add a tablespoon or so of water to the pan if onions start to stick or burn. Add the mushroom strips and season with another pinch of salt and pepper. Cook until mushrooms shrink and become tender and browned. Add the thyme and garlic, cook for 1 minute. Add the Marsala wine and stock to deglaze the bottom of the pan. Season with more salt and pepper and stir to combine. Bring to a simmer and reduce heat to medium-low. Allow sauce to reduce for 5 minutes. Add the cannellini beans and stir into the sauce until dissolved and the sauce becomes thick and silky.

Plate the cauliflower steaks and spoon over the sauce to cover the steaks. Garnish with parsley leaves and serve!

Note: The sauce is also good for more than Cauliflower. Grill, bake, or sauté chicken, steak, or salmon and add the same sauce over the top for a carnivorous with marsala dish with an even healthier sauce!

Note: I have only made this recipe for 2, but you could easily double or triple the recipe as needed.

Take the head of cauliflower….

Cut it into steaks and place it on an oiled baking sheet….

Drizzle with oil, season with the garlic powder, Herbs de Provence, and salt and pepper on both sides.

Roast for 20 minutes, carefully flip and roast another 15 minutes until the cauliflower is browned and crisped.

Season and saute the onions till browned and caramelized….

Add the mushrooms, season, and saute….

Until mushrooms are tender and browned….

Add the garlic and thyme and cook a minute…

Add the wine and stock, bring to simmer, reduce heat to medium-low and allow to reduce for 5 minutes…

Puree your cannellini beans in a food processor. Add water as needed to help thin it out….

They should come out looking like hummus….

Add 1 1/2 tablespoons of the bean puree to the sauce, cook till it dissolves…

About Me

Ciao! I’m Johnny La Pasta! I’m here to talk about food, yoga, wellness, and overall balanced living. Any thoughts I have on any of these subjects is fair game here! Hope you find my words entertaining and informative! Namaste!